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The General Chat Thread
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Long time luker (and drooler! :P) of many of these cooking threads! I want to try something new tonight but don't want to be making my first time post in the cooking disasters thread!
I was browsing around Pinterest (first mistake!) and spotted a Philly Cheese Steak Pasta dish - it looks yummy - but in my fussy house some of the ingredients wouldn't pass here! So I'm having to do an edit and I'm just not sure how this will come out! I don't want to have made a big dish, have it be horrible and even the dogs reject it so the foxes get well fed again!
I wont bother with the original recipe as mine is pretty far off it - so see what you think will come of my creation here - and please be honest! I'd rather call it off and make one of our boring basics than waste food!
Recipe/What I'm going to do:
Fry beef mince with some onions and peppers and set aside - mix with cooked pasta - then in a baking dish layer that with some slices of mozzerella and white cheddar cheese and a few spoonfulls of cottage cheese.
I'm thinking/hoping that it will turn out sorta like mac and cheese but with some beef and peppers and onions? Or will it just turn into a big tasteless pan of goo with pasta and crap in it?
In my mind I'm picturing it being all cheesy and gooey like mac and cheese but all Philly Steak-ish?! Or is it a pinterest fail waiting to happen and something to be shuddered at on the cooking disasters thread? 0 -
I remember walking around Royan in France a number of years ago - it was Mrs. Loire's turn to mind the kids for an hour. I stumbled upon a house / kitchen shop and it was pure paradise! Copper everywhere. Some of the prices were astronomical and as I was on a budget at the time I resisted the tempatation. Big mistake! Lots of French stuff you couldn't get here.
Pictures of French thrift & kitchen shops on some blogs I read make my little heart sting with want and jealousy. Need to get myself to France with a full wallet soon!Kali_Kalika wrote: »Recipe/What I'm going to do:
Fry beef mince with some onions and peppers and set aside - mix with cooked pasta - then in a baking dish layer that with some slices of mozzerella and white cheddar cheese and a few spoonfulls of cottage cheese.
I'm thinking/hoping that it will turn out sorta like mac and cheese but with some beef and peppers and onions? Or will it just turn into a big tasteless pan of goo with pasta and crap in it?
Being really, really honest I think that's going to turn out a bit dry & greasy (the only moisture that I can see in it will come from whatever comes out of the beef & cheese during cooking and that's going to absorb into the pasta a lot). Would a cheese sauce go down ok in your house to give the mac & cheese gooey effect? I've had mac & cheese with spicy mince & peppers before and really enjoyed it0 -
MissFlitworth wrote: »I think that's going to turn out a bit dry & greasy (the only moisture that I can see in it will come from whatever comes out of the beef & cheese during cooking and that's going to absorb into the pasta a lot). Would a cheese sauce go down ok in your house to give the mac & cheese gooey effect? I've had mac & cheese with spicy mince & peppers before and really enjoyed it
That's unfortunately where my thinking was going as well - that there's just not enough of a sauce thing going on. When I make Mac n Cheese I layer the pasta and cheese then pour on milk and bake - but just couldn't envision pouring milk into it - hence going with the cottage cheese like I do in lasagna and another italian pasta dish (ziti) hoping it might work.
I've no idea how to make a cheese sauce to be honest! And because I know so little of cheese sauces (I know the packet one and its horrible!) no idea what cheese go into it. Part of the fussy of this house is cheese - if its mozzarella or white cheddar it's acceptable - anything beyond that and its a no way. 0 -
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Kali_Kalika wrote: »Long time luker (and drooler! :P) of many of these cooking threads! I want to try something new tonight but don't want to be making my first time post in the cooking disasters thread!
I was browsing around Pinterest (first mistake!) and spotted a Philly Cheese Steak Pasta dish - it looks yummy - but in my fussy house some of the ingredients wouldn't pass here! So I'm having to do an edit and I'm just not sure how this will come out! I don't want to have made a big dish, have it be horrible and even the dogs reject it so the foxes get well fed again!
I wont bother with the original recipe as mine is pretty far off it - so see what you think will come of my creation here - and please be honest! I'd rather call it off and make one of our boring basics than waste food!
Recipe/What I'm going to do:
Fry beef mince with some onions and peppers and set aside - mix with cooked pasta - then in a baking dish layer that with some slices of mozzerella and white cheddar cheese and a few spoonfulls of cottage cheese.
I'm thinking/hoping that it will turn out sorta like mac and cheese but with some beef and peppers and onions? Or will it just turn into a big tasteless pan of goo with pasta and crap in it?
In my mind I'm picturing it being all cheesy and gooey like mac and cheese but all Philly Steak-ish?! Or is it a pinterest fail waiting to happen and something to be shuddered at on the cooking disasters thread?
Sounds like it'd be a bit dry. What about putting in a tin of chopped tomatoes (or a jar of passata) with the mince an onions and and cook it out for about 10 mins before setting aside, and then do the rest as you were planning to do it.
Also, when you're layering the dish don't put the cheese on the bottom as it'll probably burn. Go with mince, cheese, mince, cheese, etc.0 -
Sounds like it'd be a bit dry. What about putting in a tin of chopped tomatoes (or a jar of passata) with the mince an onions and and cook it out for about 10 mins before setting aside, and then do the rest as you were planning to do it.
Also, when you're layering the dish don't put the cheese on the bottom as it'll probably burn. Go with mince, cheese, mince, cheese, etc.
Its shredded cheeses so it'll all be mixed up into gloop and baked slowly - I do mac & cheese and the afore mentioned pasta dish all the time so I know the dangers of burned cheese :mad: I can actually cook fairly well surprisingly
I do the general basics damn well - its just in this house with all the fussiness experimenting is hard because this one doesn't like that - I don't like this and so on and so on! Its just easier and less head wrecking to buy the same damn things all the time, I'll shake it up by swapping nights - and even that can be too much variety at times! :eek: 
Not sure the tomato thing would really suit it - was more looking for a mac and cheese vibe and just not sure how it would mesh really. Its a good suggestion - I can't fault it that! Just not sure it would sail on the lake of fussiness! 0 -
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Hi,
For a lump-free sauce I make the roux a la Silver Spoon and it never fails:
Add 50g butter to a pot over a medium heat
When the butter has melted and starts to bubble, remove from the heat
Add 25g flour to the butter and stir around until you have a yellow paste
Back on the heat and gradually add 500m of milk
I then add some nutmeg
I use the above all the time when making lasagne too and it's great.
Loire.
Was thinking about this a few days ago when I was making lasagne. The couple of minutes you are meant to spend 'cooking the flour' over the heat to get rid of the flour taste. I've never not cooked it like that so does it make any difference?
(I also add a teaspoon of English mustard)
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Gloomtastic! wrote: »Was thinking about this a few days ago when I was making lasagne. The couple of minutes you are meant to spend 'cooking the flour' over the heat to get rid of the flour taste. I've never not cooked it like that so does it make any difference?
(I also add a teaspoon of English mustard)
For me it makes a huge difference. It stops the sauce from having a raw flour taste. Maybe some people don't notice but I've made it a couple of times without cooking it out and I could really taste the difference.
Maybe it wouldn't make that much of a difference if you were then putting the sauce into a lasagne as it would be given time to cook out, but if you were just making something like a parsley sauce you'd definitely notice.0 -
I got it into my head that I want to make a chicken and pasta bake. I can't find anything online. How does it sound if I just cook the 2 separately, add mushrooms and garlic with the fried chicken , combine 2 in the dish with some cream, sprinkle some cheese on top, and give it 30 mins in the oven?
I find cream can go very ... well, almost slimy when in a pasta bake, so I usually go for a bechamel-style sauce.
Edit: Like the ones discussed just above now
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I find cream can go very ... well, almost slimy when in a pasta bake, so I usually go for a bechamel-style sauce.
Edit: Like the ones discussed just above now
Ended up making a ragu, but will give it another shot next week. Chicken is in the freezer now. Like an eejit, I had the mince in the pan before I realised what I was doing.0 -
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